Description
A low-carb, moist, pumpkin spice cake with cream cheese icing, perfect for fall or holidays.
Ingredients
**For the Cake**
2½ cups almond flour
1 tbsp pumpkin pie spice
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup melted coconut oil
1½ cups granular erythritol sweetener
2 tsp vanilla extract
3 large eggs
1 cup canned pumpkin (unsweetened, not pumpkin pie filling)
**For the Cream Cheese Icing**
1 tbsp softened butter
3½ oz full-fat softened cream cheese
½ cup powdered erythritol sweetener
2 tbsp heavy cream
¼ tsp vanilla extract
Instructions
1. Preheat oven to 350°F (177°C) and grease a 10-cup silicone bundt pan.
2. In a bowl, whisk almond flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In another bowl, beat coconut oil, erythritol, vanilla, eggs, and pumpkin until smooth.
4. Slowly beat dry mixture into wet mixture, ½ cup at a time.
5. Spoon batter into pan, smooth top, cover opening with parchment paper.
6. Bake 45–55 mins until a toothpick comes out clean and top is slightly firm.
7. Cool in pan 20–30 mins, then invert onto a plate to finish cooling.
8. Mix icing ingredients, drizzle or pipe over cooled cake.
9. Slice and serve.
Notes
Make your own pumpkin pie spice: 2 tsp cinnamon, ½ tsp ground ginger, ½ tsp nutmeg, ⅛ tsp ground cloves.
Use parchment paper to cover bundt opening during baking to prevent burning.
Greasing a non-silicone bundt pan and letting it cool longer helps with cake removal.
Icing can be made with lactose-free cream cheese and sour cream for dairy-intolerant diets.
Substitutions: allulose sweetener avoids aftertaste; 4 tsp baking powder can be used to avoid baking soda flavor.
- Prep Time: 12 minutes
- Cook Time: 45–55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 284
- Sugar: 2g
- Sodium: 262mg
- Fat: 26g
- Saturated Fat: 11g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg